Happy Thursday! I hope everyone is as pumped as I am that tomorrow is Friday. Woohoo! I thought the day would never come. Thank God. I didn’t think I was going to make it. So I’ve been waiting a couple of days to post this recipe in particular because I was just that obsessed with it. I wanted to wait for the perfect moment, and I think that because tomorrow is Friday, then that was more than reason enough. A couple of days ago I finally got to try out Stone Saison. It’s like summer in a bottle guys. Summer … in … a … bottle. It is so florally and citrusy and spectacularly delicious. It was the perfect cure for Sunday’s snow day blues. I thought that these grilled shrimp tacos were the perfect way to highlight this saison, and I wanted to share the recipe with you! Steps, steps, steps. As you will see, I am full of steps for this particular recipe. Don’t fret folks. It’s really not that difficult and is actually pretty quick to make too! Read ahead for the recipe for these delish tacos and why you should go out and buy Stone Saison ASAP!
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Beer: Stone Brewing Company’s Stone Saison
Brewed By: Stone Brewing Company
Style: Saison
ABV: 6%
IBUs: 45
Description: Are you ready for this? Stone Saison is 100% all Stone. Yup, that’s right. All … Stone. This farmhouse-style ale is infused with lemon zest, grains of paradise and Stone Farms-grown lemon thyme and lavender. It’s absolutely perfect for the spring and summer months, and although it gives you those traditional flavors you crave with a saison, it has unique characteristics that are all it’s own. It’s citrusy and just a tad florally, yet crisp and dry. It’s the perfect sipping beer while you are lounging by the pool … which is how I tend to enjoy it ;).Now let’s talk cooking and pairing. I really wanted to make this saison the star in these grilled shrimp tacos, so I decided to bathe the shrimp in a mixture of butter, Stone Saison and garlic. It was absolute perfection, and the perfect springtime dish. This ale is the perfect pairing for a light and refreshing dish as this, so make sure you pick up a 6-pack so you can cook with it AND pair with it! Although, I think this should just go without saying. ;)
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Ingredients
- FOR THE POMEGRANATE SALSA
- ¾ cups Pomegranate Seeds
- ¾ cups Pineapple, Diced
- 1 whole Roma Tomato, Seeds Removed And Diced
- 1 whole Jalapeño Pepper, Seeds And Stem Removed, Finely Diced
- ¼ cups Red Onion, Diced
- ¼ cups Fresh Cilantro, Chopped
- 1 Tablespoon Freshly Squeezed Lime Juice
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- FOR THE CHIPOTLE DRIZZLE
- ½ cups Creme Fraiche, Room Temperature (sour Cream May Be Substituted)
- ½ cups Mayonnaise
- 3 whole Chipotles In Adobo Sauce (from A Can)
- ¼ teaspoons Salt
- 1/8 teaspoons Black Pepper
- FOR THE SHRIMP:
- 1 cup Saison-style Beer (ale Brewed With Spices)
- 3 cloves Garlic, Cut In Half
- ½ cups Unsalted Butter
- 1-½ pound Shrimp, Peeled And Deveined
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Chili Powder, Or To Taste
- FOR THE TACOS:
- 12 whole Corn Tortillas, Warm
- 1 cup Red Cabbage, Chopped
- 1 whole Large Avocado, Peeled, Pitted And Diced
- ¼ cups Fresh Cilantro, Chopped
Instructions
- Begin by preheating your grill or grill pan over medium-high heat.
- Prepare your salsa by combining the pomegranate seeds, pineapple, tomato, jalapeño, red onion, cilantro, lime juice, salt and pepper in a small bowl. Toss to combine and set aside.
- Next, prepare your chipotle drizzle. In the bowl of your food processor, combine the creme fraiche, mayo, chipotles, salt and pepper. Pulse until smooth. Transfer to a bowl and set aside.
- In a small saucepan, add the beer and garlic and heat over medium-low heat. Cook for 5-10 minutes or until the beer has reduced and the alcohol has cooked out. Add the butter and allow it to melt. Remove the garlic with a slotted spoon. Set the melted butter and beer mixture aside.
- Wash your shrimp and pat them dry with a paper towel. Skewer the shrimp onto metal or wooden skewers. Please note that if you are using wooden skewers, be sure to soak them in water for at least 30 minutes before placing them above an open flame.
- Sprinkle the shrimp skewers with salt, pepper and chili powder. Brush the shrimp with the melted butter and beer mixture until evenly coated and place the skewers on the hot grill or grill pan. Cook for approximately 3 minutes on each side or until the shrimp are cooked through. Brush with more of the melted butter as they cook if you wish.
- Remove from heat and let them cool for just a minute. Remove the shrimp from the skewers.
- Prepare your tacos by layering cabbage, salsa, shrimp and avocado on top of warm corn tortillas. Drizzle with the chipotle mayo and sprinkle with fresh cilantro. Serve immediately and enjoy!
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